Preheat oven to 480 degrees F (250 degrees C).
Yukon Gold Potatoes (3)
under cold running water and pat them dry with a dish cloth. Cut each potato into four quarters and cut each quarter into 6 evenly-sized pieces.
Add the cut potatoes into a large bowl, then add
Extra-Virgin Olive Oil (2 Tbsp)
Spanish Smoked Sweet Paprika (1 tsp)
Garlic Powder (1 tsp)
Sea Salt (1 tsp)
Freshly Ground Black Pepper (1/4 tsp)
. Toss together until well combined.
Transfer the coated potatoes to a baking tray lined with foil paper and make sure they´re all in a single layer. Bake for 30-35 minutes.
Fresh Parsley (1/4 cup)
Transfer potatoes to a large bowl, then add the parsley. Toss together until well combined. Serve and enjoy!